cooked chicken strips (Southwestern or grilled)
1 small can chipotle peppers
in adobo sauce
Bunch green onions, chopped
1 can diced tomatoes
shredded sharp cheddar cheese
1 package (3.5 ounces) corn tortilla strips
3 ounces whipping cream
6 ounces shredded pepper jack cheese
2 ounces Velveeta
Spices: salt, pepper, cayenne pepper, chili powder
Cook pasta with salt as directed on package.
Chop 2 chipotle peppers.
Prepare cheese mixture. In a large bowl, combine the pepper jack cheese,
Velveeta cheese, a handful of the shredded cheddar, whipping cream, chipotle
peppers, cayenne pepper, and 1 teaspoon of adobo sauce. Mix thoroughly.
In a large skillet, cook chicken until brown.
Add salt, pepper, cayenne pepper, and chili powder.
Add to the skillet, drained corn, drained beans, tomatoes, and let simmer.
Add to the skillet, the drained pasta, and the cheese mixture. Mix well.
Remove from heat.
Sprinkle the chopped green onions, cheddar cheese, and tortilla strips.
Reprinted with permission from
the National Chicken Council - eatchicken.org.